Pepper Jelly (Recipe)

The first time I had pepper jelly, it was served to me at a work potluck, topping a block of softened cream cheese with some bacon bits and spring onion.

Amazing.

The second time I had it was smeared over tuna – a dish that I created based on something my mom had at a friend’s house.

But I never thought about making my own jar of pepper jelly until my mom asked to borrow some of our peppers for some. She traded me a box of pectin for the peppers and I knew I had to make some.

I’m so glad I did. Instead of that oddly green colored jelly from the market (which, why would you EVER add food coloring), instead you get a lovely golden jar of jelly with visible pepper pieces.

It’s beautiful work, though your hands may regret chopping all those peppers. Wear gloves. Especially when you are chopping spicier varieties.

Enjoy!

 

Pepper Jelly Recipe

AuthoremielliCategoryDifficultyIntermediate

Yields1 Serving
Prep Time15 minsCook Time5 minsTotal Time30 mins

 4 cups finely chopped peppers (we use a mix of hot and sweet)
 1 cup apple cider vinegar
 1 1.75 ounce package powdered pectin
 5 cups white sugar

1

Sterilize 6 (8 ounce/half-pint) canning jars and lids according to manufacturer's instructions.
*** We did use 4 pint jars because that was what we had***

2

Place peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture to a full rolling boil.

Quickly stir in sugar. Return to full rolling boil, and boil exactly 1 minute, stirring constantly.

Remove from heat.

3

Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly.

4

Process. You can use the hot water bath method (method). We just inverted the jars under a towel - but that isn't necessarily considered the "safe" method.

Hot Water Bath:

Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 5 minutes.

5

Adding this - it may take up to a week for your jelly to solidify some. Mine was ready the next day, my mom's never gelled (she blames cooking it too long). If you flip your jars every few hours, it should help to suspend the peppers throughout.

Ingredients

 4 cups finely chopped peppers (we use a mix of hot and sweet)
 1 cup apple cider vinegar
 1 1.75 ounce package powdered pectin
 5 cups white sugar

Directions

1

Sterilize 6 (8 ounce/half-pint) canning jars and lids according to manufacturer's instructions.
*** We did use 4 pint jars because that was what we had***

2

Place peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture to a full rolling boil.

Quickly stir in sugar. Return to full rolling boil, and boil exactly 1 minute, stirring constantly.

Remove from heat.

3

Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly.

4

Process. You can use the hot water bath method (method). We just inverted the jars under a towel - but that isn't necessarily considered the "safe" method.

Hot Water Bath:

Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 5 minutes.

5

Adding this - it may take up to a week for your jelly to solidify some. Mine was ready the next day, my mom's never gelled (she blames cooking it too long). If you flip your jars every few hours, it should help to suspend the peppers throughout.

Pepper Jelly Recipe
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